The Complete Book of Pickling: 250 Recipes for Pickling, Fermentation and More Paperback – April 10, 2009

I have been canning since I was 10 years old in my mother’s kitchen (I am now 67, so that’s 57 years), and I needed some inspiration; this book provided that. Some of our family’s favorite recipes are Grilled Tomatillo and Jalapeño Salsa, Tomatillo and Lime Salsa Verde, Roasted Poblano Tomato Salsa, Roasted Garlic Tomato Sauce, Vodka and Rosemary Tomato Sauce, Fire and Ice Pickles, and Mexican Pickled Jalapeño Peppers. In my opinion, the salsas and tomato sauces from this book are better than anything you could purchase from a grocery store. What I also like about this book is the wide variety of recipes. For example, one year I had an excess of tomatoes, so I made ketchup and barbecue sauce. One year I made Sweet Pickled Onion Rings which are delicious on tacos or hamburgers. I still have many more recipes to try, like the chutneys, and I look forward to it. I highly recommend this canning book

I initially checked this book out from my local library, but was so immediately pleased with the results of several recipes that I had to get my own copy. The recipes are printed large enough to be read easily and all steps are explained fully. There are some absolutely beautiful pictures, but if I have any gripe at all, it's that I'd rather see each picture next to the corresponding recipe, rather than having the pictures grouped in clusters in various sections throughout the book.I pickled a number of vegetables this past fall using this book for guidance. Among them were onions, radishes and beets. I also tried a couple of the chutney recipes and was pleased with the outcomes. So far, there hasn't been a single recipe that I wouldn't consider using again. Aside from another chutney recipe that I plan to try soon, I can't wait until summer/fall harvests to try some others. I certainly recommend this book to anyone who enjoys all types of pickling.

This book is packed with pickling, fermenting, and sauce preparation methods and tips. There are plenty of recipes to stock you pantry with enough long self life food to see you through the next zombie apocalypse.

Very easy to use.

For 40 years I have used the ball blue book for all my canning and that's the first one a person should get.However this book takes it to another leval with a lot of great recipes and I recommend it as a complement to the blue book. Everything I tried in it has turned out good.

My mother, 3/4 century ago, pickled things.As a kid, I should have paid more attention. This book rescues the memories

This is such a great book for learning how to make many different, flavorful pickles, chutneys, salsas, and other flavor-packed recipes. Some cook book authors have an uncanny ability to over-complicate the technique, which can leave the reader feeling intimidated and confused. Jennifer MacKenzie has written this book in such a way that anyone can learn this old-age art form. Another thing I really like about the book is that not only does she provide weight measurements (e.g. 5 lbs.) in her ingredient lists, but also volume measurements (e.g. 4 quarts or 2 cups). This is extremely helpful. A must buy for pickling novices and masters.

It's a good book. I suggest buying it.